Grilled Butterflied Chicken

Grilled Butterflied Chicken

  • Preparation 10 min
  • Cooking 1 h 30 min
  • Marinating 12 h
  • Servings 8

Butterflied, or spatchcocked, is the way to go when barbecuing chicken. The meat stays juicy because the thighs cook at the same rate as the breasts. Some people like their bird on the bone and some don't, so always do two: one deboned, the other chopped into pieces. That way, everyone's happy!

Featured in RICARDO Magazine SUMMER 2018 (p. 48)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 2 chickens, about 4 lb (1.8 kg) each
    • 2 tbsp basic dry rub
    • 1 lemon, cut in half
    • Vegetable oil, for frying


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